Pan-Seared Pork Tenderloin with Apple-Cider Pan Sauce
Ingredients
- 1½ poundspork tenderloin
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 3 tablespoonunsalted butter
- 2shallot
- ¾ cupapple cider
- ½ cupchicken broth
- 3 sprigsfresh thyme
- 1 teaspoonDijon mustard
Prep
- 01
Mince 2 shallots.
- 02
Measure the apple cider, chicken broth, and Dijon mustard.
Method
- 01
Pat the pork tenderloin dry with paper towels. Season generously all over with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering. Place the pork in the pan and sear for 3–4 minutes on each side, until golden brown on the exterior.
- 03
Transfer the pork to a plate. Reduce heat to medium, add 1 tablespoon butter to the pan, then add the shallots. Cook for 2 minutes, stirring, until softened.
- 04
Pour in the apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the thyme sprigs and return the pork to the pan.
- 05
Simmer for 8–10 minutes, turning the pork halfway through, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Transfer the pork to a cutting board.
- 06
Remove the thyme sprigs from the pan. Whisk in the Dijon mustard and the remaining 2 tablespoons butter until combined. Simmer for 1 minute to thicken slightly. Taste and adjust salt and pepper.
- 07
Slice the pork into 1/2-inch-thick medallions. Plate the pork and spoon the pan sauce over the top.
Spice Tips
To deepen the warmth, add a pinch of cayenne pepper to the pan sauce or a dash of whole-grain mustard alongside the Dijon. Fresh sage leaves can replace or supplement the thyme for an earthier note.
The pork is best served with a side of roasted root vegetables or crushed potatoes to soak up the delicious pan sauce. Leftovers keep refrigerated for up to 3 days and reheat gently in a low oven.